Beet and Red Sorrel Salad with Pistachio
Ingredients
- 2 pounds baby beets, preferably a mix of golden, Chioggia and red beets
- 4 ounces brioche, cut into 3/4-inch cubes (2 cups) or into thin slices
- 1/4 cup roasted pistachios
- Salt and freshly ground pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pistachio oil
- 1 1/2 tablespoons balsamic vinegar
- 3 cups sorrel, preferably red ribbon (see Note)
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